Any type of rice will work with this recipe. I use a short grain Jasmine rice, but it really doesn't matter. The rice is a great way to make sure you soak up every last drop of curried flavor. Also, feel free to add other veggies like mushrooms or carrots if you like.

Author: The Foodie Whisperer

Recipe type: Lunch, Dinner

Cuisine: Thai, Asian, Spicy, Curry

Serves: 4 servings

Ingredients

1½ lb skirt steak, thinly sliced

1 whole onion, thinly sliced

½ red bell pepper, julienned

2 tbsp olive or canola oil

1 tbsp minced garlic

2 tbsp fresh grated ginger

2 tsp red pepper flakes (or sriracha)

2 tsp fish sauce

1 tsp lemon grass paste

4 tbsp soy sauce

4 tbsp curry paste

1 can coconut milk

1½ tbsp finely chopped basil

1½ tbsp finely chopped cilantro

¼ cup brown sugar

juice from ½ lime

lime wedges, basil and cilantro leaves for garnish

kosher salt to taste

black pepper to taste

Instructions

Marinate sliced skirt steak in 2 tbsp soy sauce 1-3 hours in advance.

Heat oil over medium high heat and lightly pre-cook the meat, until just brown, 45 seconds to a minute per side. Remove from pan and set aside.

Add onions, bell pepper and garlic to remaining oil and sweat until the onions are slightly translucent, approximately 5 minutes.